Back in April we reported on a couple of papers that had found drinking a glass of beetroot juice a day can lower your blood pressure and that it was the nitrates in the beetroot that were responsible for the effect.
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Imagine the scene, you have just finished a hard day’s work, in the garden, labouring or redecorating the house. You know you should probably drink something sensible to rehydrate you but then you see that nice ice cold beer sitting in the fridge…
I kid you not, a company has come up with an ingenious concentrated beer for backpackers to take with them that weighs alot less than conventional beer meaning space for more things in your backpack (or more beer depending on your preference).
Well, not exactly, but the heat treatment used before freezing is. As we reported back in April of this year and in 2011, broccoli has cancer fighting abilities in the form of sulforaphane which comes from the conversion of glucoraphanin with the enzyme myrosinase.
Brits are shunning traditional British sandwich fillers such as turkey slices and going continental buying products such as chorizo according to a report in the English newspaper The Telegraph.
While reading the upcoming papers in the journal “Food Research International” I came across this article and thought it definitely worth a mention.
At lunch time today, Dr Mark Post from Maastricht University will cook and eat a burger. Ok, nothing special so far, except that the meat in this burger did not come direct from a cow. It has been grown in his lab from cow muscle stem cells and cost €250,000…
Another gem from the BBC’s the Food Programme. This week, the food journalist Sheila Dillon was reporting on the revival of butter and the possible reasons for it. Butter has been made for thousands of years and up until the 2nd world war we ate alot of it. Then came…
That is the reason behind a research project at the Fraunhofer Institute for Process Engineering and Packaging IVV in the Bavarian town of Freising, Germany.
That is the opinion of The Salt Reduction Seminar hosted by the Food Safety Authority of Ireland (FSAI). For the last 10 years, the FSAI has been working in conjunction with the food industry to voluntarily reduce salt in processed food items.